This week's edition of the Eater's Digest, the e-mail newsletter of the Meatless Monday campaign, features another recipe by yours truly. I couldn't be prouder to be featured, especially since this week's recipe selections all feature two of my favorite soy products: tofu and tempeh!

My Mock Tuna Salad in Boy Choy Boats is included in this week's Meatless Monday recipe picks, featuring tempeh in a pretty common application, but with my own special twist, adding Liquid Smoke and dried tomatoes for a depth of flavor your mom's tempeh salad probably doesn't have. (No offense, mom! And, dear readers, if your mom makes tempeh salad for you, give her a hug, would ya?)

I first featured the recipe here on Verdant Eats back in November as part of a Leftover Gourmet spot, but this is a simple, easy-to-prepare salad that is a great lunch, snack, dinner side dish or even sandwich filler.

Mock Tuna Salad in Bok Choy Boats
Yield: 1 main dish or 2 side/snack servings

1 cup cooked basmati rice
1 3-inch square tempeh, crumbled
2 Tbsp or other vegan mayo
1 Tbsp dijon mustard
1 Tbsp pickle relish (or more, if desired)
1 tsp granulated garlic
2 tsp turmeric
3-4 drops
Sea salt and pepper to taste
3-4 sliced dried tomatoes, crushed (or sun-dried tomatoes, drained of oil)
4-5 basil leaves, chopped (or 1 tsp dried basil)
2 large pieces of boy choy

Mix all ingredients in a bowl with a fork. Don’t mash! Just stir until you get a uniform mixture. With a spoon, pile your tempeh mix into the wide “bowl” of the boy choy and serve it up!

So, why tempeh?

Today kicks off an event dubbed the "T & T Challenge" by creator Kim O'Donnel. She's encouraging people to experiment with tofu and tempeh, especially if you've never done so in the past or have been wary of these ingredients. Kim recognizes that many people are uncomfortable, afraid, or just plain flabbergasted by T&T, and she's hoping her challenge will help people learn about new ways to incorporate these healthy proteins into their existing diets.

I'm right there with Kim on this one, because the #1 question my friends and readers pose to me is, "What the heck do I do with this tofu I bought?" It took me a while to learn my way around a block of tofu myself, so, friends, I sympathize with you. Lucky for you, Kim's blogging in-depth about tofu and tempeh as part of her challenge, and sharing all kinds of tips and tricks to make successful dishes--the first time around. You can read all about her  and following along with her as the challenge continues. I know I'll be reading!